Crunchy beet and carrot quinoa salad

By Joy McCarthy
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I love a good crunch when I’m eating a meal. It makes me feel like I’m eating something with substance and it’s more satisfying. Eating this salad also reminds me to be mindful when eating, because you can’t eat it quickly: you’ve really gotta chew! As a nutritionist, I’m always harping on the fact that it is important to eat slowly and chew our food thoroughly for better digestion. As soon as my daughter had more teeth, she got into this salad too. It shocked Walker and me that a toddler would enjoy this salad, but we didn’t question it. We just smiled!



Crunchy beet and quinoa salad:

  • 1 cup (250 milliliters) white quinoa
  • 2 cups (500 milliliters) water
  • 2 cups (500 milliliters) grated carrots
  • 2 cups (500 milliliters) finely chopped or grated beets
  • 1/2 medium red onion, finely chopped
  • 1 cup (250 milliliters) loosely packed chopped fresh curly or flat-leaf parsley
  • Pea sprouts, for garnish

Lemon olive oil dressing:

  • Juice of 2 lemons
  • 1/3 cup (75 milliliters) extra-virgin olive oil
  • Sea salt


Crunchy beet quinoa salad:

  1. Combine the quinoa and water in a small saucepan and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 15 minutes, or until fluffy. Remove from the heat and cool completely.
  2. Meanwhile, in a large salad bowl, combine the carrots, beets, red onion and parsley. Stir in the cooked quinoa.

Lemon olive oil dressing:

  1. In a small bowl, whisk together the lemon juice, olive oil and sea salt to taste until emulsified.
  2. Pour the dressing over the salad, top with pea sprouts and serve immediately. Alternatively, you can store the salad (with the dressing) in the fridge until ready to serve, then top with pea sprouts.

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